Gluten Free Tiple Berry Crisp Recipes

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TRIPLE-BERRY CRISP



Triple-Berry Crisp image

Warm mixed berries topped with crispy oats makes a delicious fruit dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 6

Number Of Ingredients 13

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
  • Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
  • Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Nutrition Facts : Calories 650, Carbohydrate 104 g, Cholesterol 60 mg, Fat 2, Fiber 7 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 270 mg

MIXED BERRY CRISP (GLUTEN FREE)



Mixed Berry Crisp (Gluten Free) image

Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It's the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.

Provided by Cookie and Kate

Categories     Dessert

Time 55m

Number Of Ingredients 12

2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
1/3 cup honey or maple syrup
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
1/2 teaspoon orange or lemon zest (if you don't love strong citrus flavor, scale back to 1/4 teaspoon, or omit)
2 tablespoons orange or lemon juice
1 cup old-fashioned oats**
1/2 cup packed almond flour or almond meal
1/2 cup sliced almonds or chopped pistachios or pecans (optional)
1/3 cup packed coconut sugar or brown sugar
1/4 teaspoon fine grain sea salt
4 tablespoons unsalted butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
  • In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
  • In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  • Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
  • Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

Nutrition Facts : ServingSize 1 of 8 servings (no ice cream), Calories 333 calories, Sugar 27.7 g, Sodium 83.6 mg, Fat 12.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 6.2 g, Protein 6.1 g, Cholesterol 16.1 mg

GLUTEN-FREE BERRY CRISP



Gluten-Free Berry Crisp image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This easy dessert is the perfect crowd pleaser. The combination of gluten-free rolled oats and gluten-free flour blend creates a slightly nutty, golden delicious topping. Make some extra topping to use with yogurt, ice cream or fresh fruit.

Provided by Turner Broadcasting

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

nonstick cooking spray
4 cups strawberries, hulled and quartered
3 cups blackberries
3 cups blueberries
3 cups raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour, blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
  • Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 287, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 105.5, Carbohydrate 52, Fiber 7, Sugar 35.4, Protein 2.9

GLUTEN FREE TIPLE BERRY CRISP



GLUTEN FREE TIPLE BERRY CRISP image

Categories     Berry     Dessert     Quick & Easy     Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 15

Filling:
1-1/3 cups frozen blueberries
1-1/3 cups frozen blackberries
1-1/3 cups frozen raspberries
2 Tablespoons sugar
1 tablespoon corn starch
1/2 teaspoon cinnamon
1/2 cup water
1 tablespoon lemon juice
Topping:
1/2 cup butter softened
1 cup loosely packed brown sugar
1 cup gluten free quick oats
1/3 cup gf flour blend
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F. Filling: Mix berries, sugar, cinnamon and corn starch in a large bowl. Add water and lemon juice. Pour mixture into a 8-inch square baking dish. Topping: Combine butter, brown sugar, quick oats, gf flour and cinnamon in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries. Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

GLUTEN-FREE BERRY CRISP



Gluten-Free Berry Crisp image

This easy dessert is the perfect crowd pleaser. The combination of gluten-free rolled oats and gluten-free flour blend creates a slightly nutty, golden delicious topping. Make some extra topping to use with yogurt, ice cream or fresh fruit.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Nonstick cooking spray
4 cups fresh or frozen strawberries, hulled and quartered
3 cups fresh or frozen blackberries
3 cups fresh or frozen blueberries
3 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
  • Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
  • Cool for 10 minutes before serving.

GLUTEN-FREE BLUEBERRY CRISP



Gluten-Free Blueberry Crisp image

This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can blueberry pie filling
8 ¼ ounces gluten-free yellow cake mix
½ cup gluten-free oats (such as Bob's Red Mill®)
½ cup sliced almonds
¼ cup melted butter
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
  • Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
  • Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
  • Let cool for 30 minutes. Serve warm or cooled.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 56.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 207.4 mg, Sugar 22.9 g

TRIPLE BERRY CRISP



Triple Berry Crisp image

This is very versatile. It has a double crisp where 1/2 of the crisp goes on the bottom. If you are not a fan of this or your bottom layer is to soggy then just make it a single layer. Any berry combination should work fine and I've heard it used with peaches as well. If you love nuts but your family doesn't, try what I do and eat yours with pecan or maplenut icecream YUM! Also it works for fresh or frozen berries.

Provided by startnover

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 cups blueberries
2 cups raspberries
2 cups marionberries
5 tablespoons white sugar (if your berries are on the sour side add a little more)
2 tablespoons flour
1 tablespoon fresh lemon juice
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped nuts (optional)

Steps:

  • Preheat oven to 350.
  • Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
  • Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
  • Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
  • Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
  • Remove and serve hot or cold with whipped cream or icecream.

Nutrition Facts : Calories 234, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 60.9, Carbohydrate 38.4, Fiber 3, Sugar 22, Protein 2.8

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